Black Vinegar Pork Trotter

I loved vinegar but have weak stomach so can only taste some occasionally.  There's lots of articles showing that vinegar is actually good for health so even though I have a weak stomach I still like to take the risk sometimes ha...

Very simple steps and just few ingredients and you will be able to taste a nice bowl of sourish fragrant black vinegar trotter!

Ingredients:
1 bottle of Black Rice Vinegar (Chan Kong Thye brand 双料type if you're Singaporean)
1 Pig Front Trotter (less fat) and get Butcher to chopped into desired size
300g Old Ginger
200g Young Ginger
2 slices of Sugar Cane Sugar 冰片糖 (can get from any medical hall)
10 Garlic Cloves
10 stalks of Dried Red Chilli (soak in water for a while)
Water
* Optional to add few hard boil eggs (with shell) too if you like vinegar eggs

Method:

• Boil pig trotters in water for 10 minutes.  Remove, drain and rinse clean.
• Pour 1 bottle of black vinegar, use the vinegar bottle to measure 2 bottles of water and add into the pot.  Smack the gingers and put into the pot, throw in the Garlic, dried red chilli and sugar cane sugar into the pot and bring to boil for 30 minutes.
• Add in pig trotters to the pot of vinegar and continue to boil it for 1 hour.
• Taste vinegar and see if you like it to be slightly more salty or sweet and adjust seasoning on your own).
• Add in hard boil egg and continue to cook for another hour and serve!

Pig Stomach with Ginko Nuts Nourishing Soup

I loved the pig stomach soup that my mum used to cooked at home (mainly using pork rib, pig stomach, garlic and pepper seeds) but recently I went to a restaurant and tasted this pig stomach soup with Ginko nuts and decided to try it out personally with some variations of course!

Ingredients needed:

1 Cleaned Pig Stomach (can get from Supermarket easily nowadays)
600g Pig Tail Bone (or Pork Rib if you preferred)
1 small Button Mushroom Can
1 vacuum pack Ginko Nuts (can get from Supermarket or Wet Market)
3 slices of Young Ginger
2 tbsp of Pepper
1 Pack of Golden Needle Mushroom 金针菇 (Clean and leave aside first)
3 Litre of water
1 tsp Salt
1 Sugared Dates (蜜枣)

Method:

• Put Pig Tail Bone or Pork Rib in pot and add water and bring it to boil for 10 minutes.  Remove to drain and clean and leave aside.
• Put Pig Stomach in pot and add water and bring it to boil for 15 minutes.  Remove to drain and clean and cut into strips.
• Put cleaned boiled Tail Bone/Pork Ribs and stomach in pot and add in 3 litre of water then bring it to boil. 
• Add in the ginger, pepper, sugared dates and button mushroom and boil with high heat for 15 minutes, then turn to medium fire and continue to boil for another 2.5 hours.   (To save gas, after boiling with high heat for 15 minutes, you can pour to your thermal pot and leave it alone for 4 hours and then bring out the pot to stove and boil on high heat for 30 minutes before serving will do).
• Add in some if your pot evaporated water fast!
• Lastly, add in golden needle mushroom and salt and bring to boil then serve with hot rice!

This soup has lots of ingredients so you don't even need to cook other dishes if lazy ha ha...

Enjoy!!

Har Jeong Kai (虾酱鸡)

It's Singapore General Election Day today!  I've casted my vote this morning ha ha...wonder what will happen tonight and how it's going to affect the live of our nation people here for the next 5 years!

Knowing that tonight we will be sticking by the TV to know the election result, I decided to cook a snack that we like!  Fragrant Crispy Har Jeong Kai!!!

Ingredients:

12 Chicken Wings (Cut into 2 from the joint part)
3 tbsp Har Jeong Paste
3 tbsp Rice Flour
1/2 tbsp Maggie Soy Sauce

• Wash and Pat Dry Chicken
• Use 2 layer of Plastic Bags, put in the Har Jeong Paste, Rice Flour and Soy Sauce into the bag and mix well (using plastic bags will prevent messy your hands and you marinate the meat throughly.
• Once the paste are well mixed in the bag, put in all the chicken wings parts and twist the plastic bag leaving some air in the bag and shake it well.  (This will make sure chicken wings are all well coated with the paste).
• Tie plastic bag up and fridge the chicken for 3 hours first.
• Heat wok with sufficient oil for frying.  Once oil is sufficient hot, add in chicken wings and deep fried till cook!

Enjoy this wonder dish/snack!